Fig and Walnut Wild Rice Dressing
Date: Dec. 24th, 2018 - 1:00 PM
Ingredients
3 cups low-sodium chicken or vegetable broth
¾ cup wild rice
¾ cup brown rice
3 tablespoons olive oil
1 large yellow onion, diced (2 cups)
2 stalks celery, diced (1 cup)
¼ teaspoon ground nutmeg
¼ teaspoon ground white or black pepper
¾ cup chopped fresh parsley
½ cup walnuts, chopped and toasted
¼ cup chopped dried Mission figs
¼ cup chopped fresh sage or 1½ teaspoon dried
Preparation
- Preheat oven to 350°F. Coat a 2-qt. baking dish with cooking spray.
- Combine broth, wild rice, and brown rice in a large saucepan. Bring to a boil over high heat. Cover, reduce heat to low, and simmer until the rice is tender, 40 to 45 minutes.
- Meanwhile, heat oil in a large skillet over medium heat. Add onion, celery, nutmeg, and pepper, and cook until softened, about 10 minutes. Transfer to a large bowl and add parsley, walnuts, figs, and sage.
- Drain the rice, reserving the cooking liquid, and transfer to the bowl. Measure 1 cup of the cooking liquid (add additional broth or water to reach 1 cup, if needed) and stir into the rice mixture.
- Transfer the dressing to the prepared baking dish and cover with foil. Bake for 25 minutes. Uncover and bake until heated through, about 10 minutes more.
